Sweet potato moussaka with spinach and ajvar | ajvar.com

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Sweet potato moussaka with spinach and ajvar

November 21, 2018

This irresistible creamy moussaka with spinach and ajvar, bursting with flavours and colours, comes from the blog spicesunshine.com We recommend this dish for a gala feast or Sunday lunch.

This meatless (vegan) moussaka has as many as two creamy fillings. One of them is made from spinach and the other from ajvar and these tasty layers go perfectly together with sweet potatoes thus lending an effective, multicoloured appearance to the dish. The most beautiful thing, however, is that this moussaka is brimming with delicious, wonderfully juicy flavours with a mild, sweet and smoky aroma of baked pepper coming from ajvar.

The preparation is simple and it will not take up a lot of your time in the kitchen, and a large portion of this dish can also be prepared beforehand thus further saving you more time.

  • Prep: 45 mins
  • Cook: 30 mins
  • Yields: 4-6 servings


4 sweet potatoes, medium-sized

500g spinach, you can use frozen spinach as well

150g raw cashews

250ml soy cooking cream, or another dairy-free cooking cream

250g ajvar “Bakina Tajna” (“Granny’s Secret”)

5 garlic cloves

A pinch of nutmeg

1 tablespoon white rice flour

Salt, pepper, olive oil


Wash the potatoes, scrape them and slice them as thinly as possible.

Preheat the oven to 200C.

Spinach layer:

If you use fresh spinach, wash it and cook it shortly in hot water. Then chop it finely and put it into a saucepan or a deeper frying pan. If you use frozen spinach, defrost it right in the saucepan letting it simmer until all excess fluid has evaporated. Add 3 finely chopped garlic cloves, a little bit of salt, pepper, nutmeg, 125ml soy cream and rice flour. Stir and cook until it boils and starts to condense a little. Take it off the cooker and as it cools, the spinach will thicken more and more. You can make this filling one day beforehand and simply take it out of the fridge to layer the moussaka on the day that you are preparing it.

Ajvar layer:

Leave the cashews in water overnight or cook them for 15-20 minutes in water on the day that you are preparing the moussaka. Rinse them and cool them under a jet of cold water and put them into a blender with two garlic cloves. Blend it all together until the mixture is smooth and homogeneous, add 125ml soy cream and ajvar. There is no need to add salt because ajvar is salty enough. You can prepare this filling as well one day beforehand and keep it in the fridge.

Layer the moussaka:

Grease the baking dish with a little bit of olive oil. Arrange the potato slices as closer to each other as possible, put the spinach filling on top of them, then carefully put the ajvar filling on top of the spinach filling and on top of that arrange the potato slices again. Repeat the whole layering procedure one more time finishing with the potato layer. Lightly coat the potatoes with a brush dipped in olive oil, sprinkle with coarse ground sea salt and, if you wish, with ground chilli peppers as well and bake the moussaka in the oven for around 30 minutes, until the potatoes reach a deep golden-brown colour.


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